Effects of Bacillus Subtilis CF‐3 VOCs Combined with Heat Treatment on the Control of Monilinia fructicola in Peaches and Colletotrichum gloeosporioides in Litchi Fruit-Reference-Cited by-同舟云学术

Effects of Bacillus Subtilis CF‐3 VOCs Combined with Heat Treatment on the Control of Monilinia fructicola in Peaches and Colletotrichum gloeosporioides in Litchi Fruit

Published:2019-11-24 Issue:12 Volume:84 Page:3418-3428
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wu Shiyuan¹,Zhen Chaoying¹,Wang Ke¹,Gao Haiyan¹^ORCID

Affiliation:

1. Authors are with School of Life SciencesShanghai Univ. Shanghai China

Funder

Science and Technology Commission of Shanghai Municipality

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14949

Reference46 articles.

1. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear

2. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

3. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit

4. Role of ascorbic acid in enhancing hypoxia tolerance in roots of sensitive and tolerant apple rootstocks

5. Combination of hot water, Bacillus subtilis CPA-8 and sodium bicarbonate treatments to control postharvest brown rot on peaches and nectarines

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